1/2 pound lemon-pepper pasta, cooked
6 cloves garlic, sliced
4 tablespoons unsalted butter
1 tablespoon sesame oil
1 pound sea scallops, halved
1/2 cup dry white wine
1 tablespoon lemon juice
1 whole pear, cored and sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tablespoons fresh ginger juice
pepper, to taste
Sauté garlic in butter and sesame oil over medium heat until it just starts to become translucent, about 2 minutes. Add scallop slices and sauté, stirring or shaking pan frequently until scallops become white and opaque – about 2-3 minutes. Remove scallops and set aside. Cook Fettuccine about 2 minutes.
Meanwhile, using the same pan as for scallops, turn heat to high and add wine and lemon juice. Cook until liquid reduces by about half. Stir in pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sauce slightly and blend flavours. Stir in scallops and heat through. Remove lemon verbena and adjust seasonings.
Pour sauce over Fettuccine and toss gently, coating pasta evenly and keeping scallops and pears on top. Serve hot.
NOTE:
Ginger root can be juiced with a garlic press after being grated. A piece 1 X 2 inches yields approximately 1 tablespoon.